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Old 09-03-2014, 02:23 PM   #11
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Powerplantop, According to Julia and us Bostonians along with Italians, once you put meat into it, it becomes gravy. Sunday gravy in fact. Just ask any Italian nonni.
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Old 09-03-2014, 02:33 PM   #12
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Originally Posted by powerplantop View Post
First time of hearing of this recipe but it looks really good.
The changes I made were:
Subbing parm regg for the romano
I cut the parsley in 1/2 and replace it with fresh oregano
I use a micro plane to "grate" the onion, which ends up more of a liquid than a solid
I also use the micro plane for the garlic

I also make my own Sunday Gravy.
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Old 09-03-2014, 02:40 PM   #13
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I use a similar recipe with a combination of beef, veal and pork.
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Old 09-03-2014, 03:54 PM   #14
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Traditionally, the macaroni course (primo) and the meat course (secondo) are served separately. When my Sicilian family ate together we got a bowl of soup first, then a plate of spaghetti. When the spaghetti (primo) course was finished, the meatballs and sausages were brought to the table in a separate bowl. Salad was served last. My father still saves his salad until after he finishes his meal.
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Old 09-03-2014, 06:24 PM   #15
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Traditionally, the macaroni course (primo) and the meat course (secondo) are served separately. When my Sicilian family ate together we got a bowl of soup first, then a plate of spaghetti. When the spaghetti (primo) course was finished, the meatballs and sausages were brought to the table in a separate bowl. Salad was served last. My father still saves his salad until after he finishes his meal.

Yes. Traditional spaghetti and meatballs is an Italian-American creation.
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Old 09-03-2014, 07:53 PM   #16
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I had some leftovers for dinner tonight. The light was a lot better so I took another picture.

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Old 09-03-2014, 09:34 PM   #17
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Yes. Traditional spaghetti and meatballs is an Italian-American creation.
So is serving the salad first. I believe restaurants starting to do this to keep you busy and not complaining while they prepared the real food for you.
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Old 09-04-2014, 12:43 AM   #18
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Wow, does that ever look good, powerplant. Absolutely drooling over the pic.
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Old 09-04-2014, 01:08 AM   #19
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Wow that looks really good. Thank you for the recipe, I'm going to give that a go.
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Old 09-04-2014, 07:48 AM   #20
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Wow, does that ever look good, powerplant. Absolutely drooling over the pic.
Thanks!
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hamburger, meat, meatballs, recipe, sauce

Meatballs in Red Sauce Meatballs: 1 pound lean ground beef Fresh Thyme I used about a teaspoon 1/8 teaspoon Garlic Powder 1/8 teaspoon Salt 1/8 teaspoon Black Pepper 1/4 Cup Bread Crumbs 1 Egg Mix and form into 1-inch meatballs Pan Fry the meatballs until they are browned on most of the outside. (I like a little crust on mine) Remove them from the pan, set aside and pour off most of the oil. To the hot pan add: 1/4 Cup diced onion Cook for about 1 minute scraping up brown bits Add 2 cloves of diced Garlic Add 2 Tablespoons of Tomato Paste Keep stirring and scrapping up brown bits for another minute or two until the garlic and tomato paste is slightly browned. Add a 28oz Can of Crushed Tomatoes and bring to a simmer. Add 1 sprig of Rosemary (remove before serving) 1/2 teaspoon fresh Thyme Salt and Pepper to taste. Stir, add your meatballs and simmer for 20 to 30 minutes (stirring and tuning the meatballs every 5 minutes) Serve over pasta cooked how you like it. Grate some fresh cheese on top I used the good stuff but you can use what you have. Garnish with your choice of fresh herbs (I used Flat Leaf Parsley but Fresh Basil would be best) [IMG]http://i1191.photobucket.com/albums/z467/powerplantop/MeatballsFB_zps8f9387dd.jpg[/IMG] 3 stars 1 reviews
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